5
1 rating

Classic Mussels

Mussels

Robert Wiedmaier, executive chef of Mussel Bar, Brasserie Beck, and Marcel’s, shares his recipe for mussels in the shell. There's nothing easier on a busy weeknight than steamed mussels. Warm up some garlic bread to sop up the flavorful broth.

2
Servings
765
Calories Per Serving

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1 pound mussels in the shell, cleaned and debearded
  • 1 cup dry vermouth
  • 1 cup heavy cream
  • 1 tablespoon chopped flat-leaf parsley

Directions

Heat the butter in a pot or heavy pan over medium heat. Cook the garlic and shallot until translucent, about 45-60 seconds. Add the mussels and vermouth and cover the pot.

When the mussels are almost open, about 1 ½-2 minutes, add the heavy cream and cover the pot. Once all of the mussels are open, about 2 more minutes, top with parsley and serve.

Cooked mussels can be eaten directly from the pot or pan or transferred to a wide-rimmed soup bowl. Keep covered until just prior to eating since they cool quickly.

Nutritional Facts
Servings2
Calories Per Serving765
Total Fat55g84%
Sugar5gN/A
Saturated32g100%
Cholesterol242mg81%
Protein30g60%
Carbs17g6%
Vitamin A655µg73%
Vitamin B1227µg100%
Vitamin B60.3mg14%
Vitamin C23mg39%
Vitamin D0.9µg0.2%
Vitamin E3mg13%
Vitamin K36µg45%
Calcium160mg16%
Fiber0.3g1.2%
Folate (food)106µgN/A
Folate equivalent (total)106µg27%
Iron10mg54%
Magnesium102mg25%
Monounsaturated15gN/A
Niacin (B3)4mg20%
Phosphorus556mg79%
Polyunsaturated3gN/A
Potassium978mg28%
Riboflavin (B2)0.6mg37.9%
Sodium703mg29%
Thiamin (B1)0.4mg27.2%
Trans0.2gN/A
Zinc4mg28%